1 pound Greek yogurt
1 cucumber
1 t finely chopped garlic
4 - 6 fresh mint leaves
salt & pepper to taste
Kalamata olives
olive oil

Peel and finely chop the cucumber. Combine with yogurt in a bowl.Stir in the garlic and 4 chopped mint leaves. Season to taste with salt and pepper.

Serve garnished with mint leaves, Kalamata olives and a drizzle of olive oil.

Makes 2 cups.


Pile slices of leftover lamb on pita bread, garnish with slices of tomato and tzatziki and serve with a Greek salad for a quick summer supper.

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